Preheat your oven to 350°F (175°C).

In a mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt.

In another bowl, cream the unsalted butter and sugar together until light and fluffy.

Add the eggs one at a time, mixing well after each addition. Stir in vanilla extract, orange zest, and fresh orange juice.

Gradually add the flour mixture and buttermilk, alternating between the two, until the batter is smooth.

Grease a cake pan, pour in the batter, and bake for about 25-30 minutes.

Let it cool completely before crumbling.

In a bowl, beat together cream cheese and butter, then gradually add powdered sugar, vanilla extract, and orange zest until smooth.

Crumble the cooled cake and mix with the cream cheese frosting until combined.

Roll into 1-inch balls and place on a baking sheet lined with parchment paper.

Insert lollipop sticks into each cake ball.

Chill the cake pops for about 30 minutes.

Melt candy melts with coconut oil in a microwave-safe bowl.

Dip each chilled cake pop into the melted candy coating and let the excess drip off.

Optionally, drizzle white chocolate over the pops and sprinkle extra orange zest before the coating sets.